How to store leftovers

Store leftovers of this vegetarian lentil shepherd’s pie in an airtight container in the refrigerator for up to 5 days.

Can vegetarian lentil shepherd's pie be made ahead of time?

Of course – this dish is a perfect make-ahead meal! To make ahead, prepare through step 6. Cover with foil and place in the refrigerator for up to 2 days. When ready to serve, continue with the remaining step on the recipe card, keeping in mind that the dish may need any extra 10 to 15 minutes to warm all the way through.

What is the difference between a shepherd's pie and a cottage pie?

Shepherd's pie is a traditional savory British casserole made with ground or "minced" or diced lamb, whereas Cottage Pie is made with a minced beef filling. Both dishes include a mixture of sweet vegetables, rich gravy, and are topped with a thick layer of mashed potatoes and baked off until golden brown. While the title of this recipe is a shepherd's pie, the dish is technically a cottage pie since it is not made with lamb.

Can this recipe be made Vegan?

Yes! You can easily make this as a vegan lentil shepherd's pie by using vegan butter or olive oil instead of butter. For the mashed potatoes, skip the buttermilk. Instead, use a neutral-tasting nut milk such as cashew milk. Or you can use vegetable stock or broth to thin the potatoes instead of buttermilk.

What goes with Vegetarian Lentil Shepherd's Pie?

We like to serve this with steamed fresh veggies such as these Green Beans with Balsamic Vinegar or green salad such as this Beet Green Salad , Chopped Winter Salad or Garden Salad .

The Best Vegetarian Shepherd's Pie

Description

This Vegetarian Lentil Shepherd’s Pie recipe is a cozy comfort food dinner with delicious rich flavor of a traditional cottage pie but stars lentils instead of meat! It is both lower in fat and calories than regular shepherd’s pie and we have added in a variety of hearty veggies including mushrooms, butternut squash and Swiss chard to make it nutritious yet filling! Even meat eaters will be fully satisfied!

Ingredients

Scale

1 1/2 pounds organic thin-skinned “waxy” potatoes, peeled and cut into 2-inch pieces
2 1/4 teaspoons salt, divided
2 tablespoons unsalted butter, softened
1/2 cup non-fat buttermilk, divided
1/8 teaspoon ground white pepper
2 tablespoons olive oil
1 large, sweet onion, diced
2 cups cubed butternut squash
1 cup chopped mushrooms
1 1/2 teaspoon dried oregano
1 teaspoon paprika, or smoked paprika, plus more for garnish
1/2 teaspoon thyme
2 15-ounce cans lentils, drained and rinsed (or 3 c cooked lentils)
1 packed cup finely chopped Swiss chard leaves or Spinach
1 large Roma tomato, chopped (about 1 cup)
1/2 cup water or vegetable broth

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Instructions

Preheat oven to 375 degrees.
Place potatoes in a large saucepan. Cover generously with cold water. Add ½ teaspoon salt. Place saucepan over high heat and bring to a boil. Reduce heat to maintain a lively simmer and continue cooking until the potatoes are fork tender, 15 to 19 minutes.
Drain potatoes and return them to the saucepan. Add butter and mash the potatoes roughly with a potato masher. Add ½ teaspoon salt, ¼ cup buttermilk and white pepper and continue mashing. Gradually add more buttermilk as you mash to achieve desired consistency.
Meanwhile, heat oil in a large oven-proof skillet over medium-high heat. Add onion, squash, mushrooms, oregano, salt, 1 teaspoon paprika and thyme. Cook, stirring occasionally until the mushrooms release their juices and the moisture has evaporated, and the vegetables start to brown, 6 to 10 minutes.
Add lentils, Swiss chard, tomatoes and broth, cover and reduce heat to a simmer (medium-low.) Cook until the squash is tender, 7 to 10 minutes. Remove the skillet from the heat.
Spread the mashed potatoes over the lentil mixture. Sprinkle with paprika.
Bake until the lentil mixture is bubbling, and the potatoes are browned, 20 to 30 minutes. Broil until lightly browned if desired. Cool 10 minutes before serving.

Notes

To Make Ahead: Can be prepared through step 6 up to 2 days in advance. Store covered with aluminum foil in the refrigerator.
Storing Leftovers: Store in an airtight container in the fridge for up to 5 days.

Prep Time: 25 Minutes
Cook Time: 55 Minutes
Category: Main Course
Method: Stove Top/Oven
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups
Calories: 368
Fat: 14 g
Carbohydrates: 48 g
Fiber: 15 g
Protein: 14 g